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Great steak doesn’t have to be reserved for special occasions. And with all the good nutrients it provides, it shouldn’t. Look at the round differently and you’ll see two great steaks that will give your customers permission to eat steak any day of the week. Just remove the Tip Center and Tip Side from the Tip Bottom, separate them from each other, and remove connective tissue. You’re creating a Tip Center Steak, which your customers will appreciate for its quality and tenderness, and a Tip Side Steak, a much improved version of the old full cut round sirloin tip.
Learn more about this cut
Features & Benefits
- A great ingredient steak for stir fry, kabobs and fajitas
- Economical steaks for the grill
- Sirloin Tip Center makes a quick and easy roast
- Sirloin Tip Center Steak is tender without marination
- Sirloin Tip Side Steak is tender and juicy when marinated and cooked to medium rare
- Lean and nutritious
Nutrition Facts
4 oz. Raw and 3 oz. Cooked Nutrition Facts
Cooking Instructions
GRILLING
Sirloin Tip Center and Sirloin Tip Side Steaks
Grill, covered, over medium, ash-covered coals, according to table, for medium rare (145°F) doneness, turning once. Do not overcook.
Sirloin Tip Center Steak – charcoal grill
3/4 inch thick 8 to 9 minutes
1 inch thick 11 to 13 minutes
Sirloin Tip Center Steak – gas grill
3/4 inch 8 to 11 minutes
1 inch 13 to 15 minutes
Sirloin Tip Side Steak- charcoal grill
3/4 inch thick 9 to 11 minutes
1 inch thick 12 to 14 minutes
Sirloin Tip Side Steak – gas grill
3/4 inch 7 to 9 minutes
1 inch 13 to 14 minutes
SKILLET COOKING
Sirloin Tip Center and Sirloin Tip Side Steaks
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered, according to table below, for medium rare (145°F) doneness, turning twice. Do not overcook.
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Sirloin Tip Center Steak |
Sirloin Tip Side Steak |
| ¾ inch thick |
11 to 13 minutes |
10 to 12 minutes |
| 1 inch thick |
14 to 15 minutes |
13 to 15 minutes |
OVEN ROASTING
Sirloin Tip Center Roast
Heat oven to 325°F. Place 2 to 2-1/2 pound roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover. Roast 1-1/4 to 1-1/2 hours to 140°F. Let stand, covered, 10 to 15 minutes. Temperature will rise 5°F to 145°F for medium rare doneness and roast will be easier to carve, will retain more natural juices and be easier to carve.
How to Source
Retailers
167A Beef Round Knuckle Peeled
167D Beef Round, Knuckle, Peeled 2-Piece
PSO*:1 Generated from 167A Beef Round Knuckle, purchaser may request that the vastus lateralis (Tip Side) and the rectus femoris (Tip Center) are separated by cutting through the seam. The sartorius, vastus medialis and vastus intermedialis are removed. These items are usually referred to as the “Tip Side” and “Tip Center.”
Steak Processors
167D Beef Round, Knuckle, Peeled 2-Piece
PSO*:1 Generated from 167A Beef Round Knuckle, purchaser may request that the vastus lateralis (Tip Side) and the rectus femoris (Tip Center) are separated by cutting through the seam. The sartorius, vastus medialis and vastus intermedialis are removed. These items are usually referred to as the “Tip Side” and “Tip Center.”
Food Service Operators
116E Beef Round, Knuckle (Tip), Center Steaks (IM)
This steak is prepared from Item No.167E Beef Round, Knuckle, Center Roast (IM) by cuts across the grain or at right angles to it, if necessary, to fulfill the purchaser’s specification as to portion size or thickness. This item is commonly referred to as a “Sirloin Tip Center Steak.”
1167F Beef Round, Knuckle (Tip), Side Steaks (IM)
This steak is prepared from Item No. 167F Beef Round, Knuckle, Side Roast (IM) by cuts across the grain or at right angles to it, if necessary, to fulfill the purchaser’s specification as to portion size or thickness. This item is commonly referred to as a “Sirloin Tip Side Steak.”
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